Tasty Pastry Recipe

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Tasty Pastry

Valerie Nickerson


Here it is, a pie crust that is both flaky and tastes so great. Took so long to find this recipe and now my pies are as good as they look.

pinch tips: How to Make a Pie Shell & Lattice Top


makes two 9" pircrusts, 6 dumplings 8 to 10 6-inch turnovers


15 Min




2 1/2 c
sifted all-purpose flour
6 Tbsp
vegetable shortening
6 Tbsp
6 Tbsp
ice water
beaten egg white, jam or jelly
beaten egg or milk

Directions Step-By-Step

Sift the flour into a medium sized bowl. Cut in the shortening and butter with two knives or a pastry blender or in a food processor, until the mixture resembles coarse crumbs.

2) Using a fork, stir in the water, a tablespoon at a time until the dough forms a ball. Too much water or over mixing will make crust tough.

3) Divide the dough into 2 pieces and flatten into 6" circles. Wrap with waxed paper and refrigerate for 30 minutes.

4) Roll out pastry into a 12" circle about 1/8" thick. Loosely fold the circle in half, fit into a buttered pie plate, and trim, leaving a 1" overhang.

5) Brush the crust with beaten egg white to help prevent the bottom from becoming soggy. Refrigerate until the filling is ready.

6) Roll out the second piece of dough. Carefully lift the pastry and place over the filling. Trim, if necessary. Seal to the bottom crust. Flute the edges, cut two or three steam vents in the center. Brush with beaten egg or milk. Sprinkle with sugar. Bake according to the recipe directions.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American